dc.contributor.author | Erdogdu, Ferruh | |
dc.contributor.author | Tutar, Mustafa | |
dc.contributor.author | Øines, Sigurd | |
dc.contributor.author | Barreno, Igor | |
dc.contributor.author | Skipnes, Dagbjørn | |
dc.date.accessioned | 2017-10-03T12:45:14Z | |
dc.date.available | 2017-10-03T12:45:14Z | |
dc.date.created | 2017-02-17T13:19:22Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Food and Bioproducts Processing. 2016, 100 (Part B), 512-524. | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.uri | http://hdl.handle.net/11250/2458107 | |
dc.language.iso | eng | |
dc.title | Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 512-524 | |
dc.source.volume | 100 | |
dc.source.journal | Food and Bioproducts Processing | |
dc.source.issue | Part B | |
dc.identifier.doi | 10.1016/j.fbp.2016.07.012 | |
dc.identifier.cristin | 1451687 | |
dc.relation.project | Nofima AS: 10829 | |
dc.relation.project | Norges forskningsråd: 238207 | |
cristin.unitcode | 7543,2,4,0 | |
cristin.unitname | Prosessteknologi | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |